Lipid Oxidation in Fruits and Vegetables

Tressl, Roland; Bahri, D.; Engel, Karl‐Heinz

doi:10.1021/bk-1981-0170.ch016

Cited by 53 publications

(35 citation statements)

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“…The stereospecifity was investigated by formation of diastereomeric esters and capillary GC-MS. All three alcohols were optically pure and levorotatory. These results and the methods used will be published in detail (Tressl and Engel, 1981). oxo-(E)-10-dodecenoic acid (ripe bananas) and into (E)-2-nonenal and 9-oxononanoic acid (green bananas) by radiolabeling experiments.…”

Section: Resultsmentioning

confidence: 99%

Formation of eight-carbon and ten-carbon components in mushrooms (Agaricus campestris)

Tressl¹,

Bahri²,

Engel³

1982

J. Agric. Food Chem.

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The formation of volatile C8 components and less volatile C10 (Cn) oxo and hydroxy acids was investigated in fresh mushrooms (Agaricus campestris). The components were isolated from the mushrooms by distillation-extraction and liquid-liquid extraction and analyzed by capillary gas chromatography-mass spectrometry. Further characterization was made by infrared spectroscopy, NMR spectroscopy, chemical reactions, and Me3Si derivatizations. After addition of linoleic and linolenic acids, the following components were identified for the first time in mushrooms: (Z)-2-octenal, (Z)-l,5-octadien-3-one, (Z)-l,5-octadien-3-ol, (Z,Z)-2,5-octadienal, and (Z,Z)-2,5-octadien-l-ol (partly showing intensive mushroom-like odors). 10-Oxodecanoic acid, 10-hydroxydecanoic acid, 10-oxoundecanoic acid, 10hydroxyundecanoic acid, 10-oxo-8-decenoic acid, 10-hydroxy-8-decenoic acid, 9-oxodecanoic acid, and 9-hydroxydecanoic acid were characterized as enzymatic products from linoleic acid.

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Section: Resultsmentioning

confidence: 99%

Formation of eight-carbon and ten-carbon components in mushrooms (Agaricus campestris)

Tressl¹,

Bahri²,

Engel³

1982

J. Agric. Food Chem.

Self Cite

156

100

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“…So linolenic acid is the precursor to produce l-octene-3-ol (Bonzom, Zloh, Baldeo, Gibbons, & Nicolaou, 1999). Tressl, Bahri, and Engel (1980) added 0.03% of linolenic acid to mushroom and kept it heated. The result showed that the content of 1-octene-3-ol increased more than three times, which demonstrated the possibility of intensifying mushroom flavor by using the mushroom itself as the enzyme resource when adding linolenic acid as a flavor precursor.…”

Section: Introductionmentioning

confidence: 99%

The enhancement and encapsulation of Agaricus bisporus flavor

Liu

Zhou

Zeng

et al. 2004

Journal of Food Engineering

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“…acid via the 13-and 9-lipoxygenase (13-LOX and 9-LOX) pathways, which include hydroperoxide lyase, isomerase, and alcohol dehydrogenase (Hatanaka, 1993). (Z)-3-Hexenal, or its isomer (E)-2-hexenal, are also known as "green leaf volatiles" (GLVs; Tressl et al, 1981). Both C6 and C9 compounds in fruits and vegetables such as tomato (Gray 1999) and cucumber (Palma-Harris et al, 2001) are synthesised rapidly when flesh tissue is disrupted.…”

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confidence: 99%